Italian Wedding Soup | Recipe Cart

Name: Italian Wedding Soup | Recipe Cart
Ingredients: 1 teaspoon olive oil; 1 (12-ounce) package fully cooked Italian-style chicken sausage, preferably spicy, sliced into 1/4-inch rounds; 2 large (about 3 ounces) carrots, scrubbed and chopped; 2 stalks (about 3 ounces) celery, halved lengthwise and sliced (save a few leaves for garnish, if desired); 10 cups (2 1/2 quarts) low-sodium chicken broth; 1/4 cup (2 ounces) milk or water; 1 large egg; 1 slice white bread, hard crusts removed; 1 pound ground pork or turkey; 1/2 cup (about 1 ounce) grated parmesan cheese or pecorino Romano cheese, plus more for serving; 1/4 (2 ounces) yellow onion, grated; 1/4 cup (about 0.5 ounces) chopped Italian parsley, plus more for serving; 3 cloves garlic, minced; 1/2 teaspoon fine salt, plus more as needed; 1/2 teaspoon freshly ground black pepper, plus more as needed; 3/4 cup (2.5 ounces) tiny pasta, such as orzo, stelline pasta, ditalini or acini di pepe; 4 to 6 ounces shredded or chopped escarole, kale (thick ribs removed), chard (ribs removed) or spinach, or a combination; Pinch red pepper flakes, optional; 1 large lemon, zested and juiced; Sprigs of dill, for garnish (optional)

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Italian Wedding Soup features tender sausage, veggies, and pasta in rich chicken broth—perfect for a cozy meal!

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Ingredients

1 teaspoon olive oil
1 (12-ounce) package fully cooked Italian-style chicken sausage, preferably spicy, sliced into 1/4-inch rounds
2 large (about 3 ounces) carrots, scrubbed and chopped
2 stalks (about 3 ounces) celery, halved lengthwise and sliced (save a few leaves for garnish, if desired)
10 cups (2 1/2 quarts) low-sodium chicken broth
1/4 cup (2 ounces) milk or water
1 large egg
1 slice white bread, hard crusts removed
1 pound ground pork or turkey
1/2 cup (about 1 ounce) grated parmesan cheese or pecorino Romano cheese, plus more for serving
1/4 (2 ounces) yellow onion, grated
1/4 cup (about 0.5 ounces) chopped Italian parsley, plus more for serving
3 cloves garlic, minced
1/2 teaspoon fine salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
3/4 cup (2.5 ounces) tiny pasta, such as orzo, stelline pasta, ditalini or acini di pepe
4 to 6 ounces shredded or chopped escarole, kale (thick ribs removed), chard (ribs removed) or spinach, or a combination
Pinch red pepper flakes, optional
1 large lemon, zested and juiced
Sprigs of dill, for garnish (optional)